Little bee Bakery & Co.

Storage of Baking Powder and Soda...

2010-02-03T19:41:00.000-08:00

Both of these are leaveners, but they react under different conditions. Both need to be stored in a cool dry place. Once you have opened the container, be sure to keep in a sealed bag or container. Also note that baking powder will lose its effectiveness around the one year mark.

A bit more information: Baking soda reacts with an acid to release carbon dioxide which gets caught in the dough or batter and causes it to rise. It requires the presence of an acid ingredient, such as chocolate, vinegar, a culture dairy product, fruit juice, or molasses.

Always Protect Yourself in the Kitchen

2010-01-25T12:13:00.000-08:00

Okay, so you really do need to know how to use a knife, and how not to shred your fingers and so on...but we can't forget about protecting our clothes! I always wear an apron, because I need to hang my hand towel on the belt strap. I have many different aprons, but I have to admit that I love my aprons like the ones above (by Jesse Steele)...so adorable. Click on the link below to see all her aprons:
Jesse Steele Website

Jams, Preserves, & Dessert Toppings

2010-01-23T19:34:00.000-08:00

Little bee is kicking off this year with some new items; jams, preserves, and dessert toppings. Can't wait to get them to you. The taste testing has been going very well:)

Valentines Day Chocolate Delicacy

2010-01-15T14:37:00.000-08:00

Send that special someone fudge-like brownies with chocolate raspberry sauce to let them know you care...a lot!
www.littlebeecompany.com

2009-11-18T17:25:00.000-08:00

Another Holiday show. I love doing the shows, especially during the Holiday season. I had a little helper with me, which was tons of fun. Looking forward to the next show with more little helping hands with me along for the fun!

Pumpkin Pie with Walnuts

2009-11-01T16:57:00.000-08:00

I've had this recipe for years from a Southern Living magazine. It is amazing and full of 'Thanksgiving' flavor. I found the photos on Southern Living's site, theleftoverqueen.com, and alplchildrens.wordpress.com.

Ingredients

1 (15-ounce) package refrigerated piecrusts
1 large egg, lightly beaten
1 1/4 cups firmly packed light brown sugar, divided
1 cup walnuts, finely chopped and toasted
3 tablespoons butter or margarine
1/4 teaspoon vanilla extract
1 (16-ounce) can pumpkin
1 (8-ounce) package cream cheese, softened
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Whipped cream (optional)

Preparation

Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.
Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°.
Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.
Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture.
Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired.

Southern Living, NOVEMBER 2002

Quick Apple Crisp

2009-09-05T09:00:00.000-07:00

I do love to bake, but sometimes find I am short on time. Here is a great dessert to make in just about no time. There is no crust so the cooking time is shorter than for a pie...and so are the calories!

Ingredients

Apple Filling
2 1/2	pounds Granny Smith apples (about 5 medium)
2	pounds McIntosh apples (about 4 medium)
1/4	cup granulated sugar
1/2	teaspoon ground cinnamon
1/8	teaspoon table salt
2	tablespoons unsalted butter
3/4	cup golden raisins
1/2	cup heavy cream
Streusel Topping
1 1/4	cups unbleached all-purpose flour (6 1/2 ounces)
1/3	cup packed light brown sugar
1/3	cup granulated sugar
1	tablespoon cornmeal
7	tablespoons unsalted butter , melted

Instructions

Adjust oven rack to lower-middle position and heat oven to 425 degrees.

For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.
Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes. Transfer apples to 8-inch square baking dish; pour reduced juice mixture over and smooth with rubber spatula.
For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.

I Use Jif For My Peanut Butter Cookies

2009-09-01T09:00:00.000-07:00

I grew up with Jif and am loyal to the end. I love its robust and rich peanut flavor. My peanut butter cookies turn out rich and chewy every time.
So I suggest, if you don't use Jif now in your cookie baking, you need to try. You will be thrilled with the taste and texture of the cookie.
If anyone has a different favorite, try to convince me...I will try again if anyone can be convincing enough...

Best Square Brownie Pan

2009-08-27T09:00:00.000-07:00

This is the best square baking pan! It yields thick (or high) baked goods with straight sides, which makes it easier to cut symmetrical pieces and split cakes if you are making a layered cake. I love this for brownies. You will never worry about the corner pieces not looking like they belong with the rest ever again. I got mine at Williams-Sonoma for about $20 I think. It's worth every penny!

Coffee Cake Muffins - Yum!

2009-08-24T14:46:00.000-07:00

I saw this recipe on Cooks Illustrated and knew it would be awesome. I tried it and I swear, these muffins are great! They are the perfect size, and the taste is flavorful, moist, and delicious.

With a swirl of cinnamon enriching a tender cake and a topping of sweet, nutty streusel, a big slice of coffeecake is pretty hard to beat. Compacting all that goodness into a muffin seemed like a great idea, but most of the coffeecake muffins we tried resembled dry, cottony yellow cupcakes with little or no cinnamon filling. And some recipes simply pack mounds of dry, gritty streusel on top. We set out to make a coffeecake muffin that as good as a regular coffeecake—with the option of taking it to go. This makes 12 muffins
Be sure to use muffin-tin liners for this recipe or the cinnamon filling will stick to the pan.

Streusel
8 tablespoons granulated sugar
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 tablespoon ground cinnamon
4 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
1/2 cup pecans
Muffins
2 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter , cut into chunks and softened
1. For the streusel: Pulse 5 tablespoons granulated sugar, brown sugar, flour, cinnamon, and butter in food processor until just combined. Reserve 3/4 cup sugar mixture for cinnamon filling. Add pecans and remaining granulated sugar to food processor with remaining sugar mixture and pulse until nuts are coarsely ground. Transfer to bowl and set aside for streusel topping. Do not wash food processor.

2. For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease muffin tin with cooking spray and line with paper liners. Whisk eggs, sour cream, and vanilla in bowl. Pulse flour, sugar, baking powder, salt, and butter in food processor until mixture resembles wet sand. Transfer to large bowl. Using rubber spatula, gradually fold in egg mixture until just combined. Place 1 tablespoon batter in each muffin cup and top with 1 tablespoon cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.

3. Bake until muffins are light golden brown and toothpick inserted into center comes out with a few dry crumbs attached, 22 to 28 minutes. Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool. Serve. (The muffins will keep in airtight container at room temperature for up to 3 days.)

Industry Show

2009-08-13T12:21:00.000-07:00

Participated in an industry party last night. It was great! I love these events to network and meet some cool people and learn about the various and unique businesses out there.

Events and Photo's

2009-05-04T15:16:00.001-07:00

Little bee Bakery & Co. has launched into the ocean of events. This has been so exciting! Just a few weeks ago we helped a young lady organize a bridal shower for her friend. It was a blast to plan and watch the idea's come together. Creating a table setting that draw's everyone attention is great fun. It's the warm presentation that tells the guests they are among friends.
We have more photo's on the way. Can't wait to get them posted.
Look forward to planning more events and setting up for your next celebration!

2009-02-26T18:58:00.000-08:00

I don't set my table the 'proper' way too often. However, it is nice to know the basics for Holidays and any other reason to celebrate. I think it is great to get the kids involved and be creative. Along with the setting, add your little touch, such as a place card, napkin holder, etc. Be creative with the centerpieces too.
This last Thanksgiving I put a different saying of 'thanks' at every plate, etc. I made little cards, ink stamped them and colored them in. I had 3 different card saying of thanks. It was a nice touch that I was really happy I had done.

Cutting Brownies

2009-02-10T18:56:00.000-08:00

Cutting the PERFECT Brownie:
Ever have the brownie break apart as you cut through with your knife? Well here is a little secret...if you don't already know. First is to line the pan with parchment paper keeping about 1" of paper on both sides which will serve as your handles after baking. Once the brownies are done and have cooled some, gently grab hold of the parchment paper and lift the brownie out of the pan. Here is the sweet trick...use a PLASTIC knife to cut your brownies. It works like a charm every time. You will get totally clean cuts for every brownie slice!
Try it and comment on your success...

Tips on Cracking an Egg

2009-01-20T18:54:00.000-08:00

My son who just turned 12, has always been able to crack an egg with 1 hand. From the first time he picked up an egg about 3 years ago to crack it, he did it with one hand.
Anyway, I try to get my kids in the kitchen from time to time to teach them the basics. I myself and my son have always cracked the egg on the side of the bowl. It seemed to always work for me. I recently read about a sure proof way to crack an egg. It said to crack the egg on the counter, to ensure a clean crack around the egg every time. The first couple times I tried it, I must admit I wasn't completely sold. But as time has gone on, I have found that just about every egg does crack perfectly. And believe me, I crack a lot of eggs. So I am passing this along for all of you to try. But you must give it a few tries and really compare it to the cracks you get on the side of the bowl. My son now also cracks on the counter...two eggs...one in each hand!

Cool Centerpieces

2009-01-14T18:48:00.000-08:00

I found these photos while searching the web and love them both. The creativity with the flower containers is cute, festive, and unique. That is right up my alley. I also love the play on nature and the soft colors in the second photo. Very romantic and calming. Two very contrasting styles and yet, they both appeal to me.

HAPPY NEW YEAR 2009!

2009-01-01T20:00:00.000-08:00

So once again, a new year is here...and another one is over. It is a time to start new goals and plan the year ahead. I know that I will become a better baker and cook. I will learn more about the business and find my niche. My life will be full of adventures and learning new things and meeting new people. I am excited for 2009 and what it can bring.
What are your goals for the new year???

Proud Sponsor

2008-10-10T08:51:00.000-07:00

This month we are sponsoring a local Breast Cancer walk in Mizner Park. If you live in the area, please think about registering for a good cause. For more information, please click on the American Cancer Society link to the right of the page.

Comfort Foods Made Easy!

2008-10-08T11:21:00.000-07:00

Chicken and Dumplings -

This is so quick and so delicious. Here is what you need:

1 32oz can of low sodium chicken broth, 1 14.5oz. can low sodium chicken broth, 3 cups of cubed cooked chicken (about 1 1/5 lb.), 1 10 3/4oz. can of cream of chicken soup, 1/4 tsp poultry seasoning, and 1 10oz. can of refrigerated jumbo buttermilk biscuits.

Stir together the first five ingredients in a dutch oven over med-high heat and bring to a boil. Reduce heat to low and simmer, stirring often for about 15 minutes.

Place the biscuits on a lightly floured surface and roll each biscuit to about 1/8" thickness. and cut in half.

Bring heat back up to med-high and let mixture come to a low boil. Then drop the biscuits in the broth and lower heat back down to low. Biscuits should take about 15 minutes to cook.

Homemade Biscuit Tips

2008-08-20T11:14:00.000-07:00

A homemade biscuit is always better! When you are cutting out your biscuits, never twist the cutter as this seals the edges of the biscuits and prevents them from rising. Instead, just press straight down and pull up. Always flour your counter generously as well as your hands and the cutter's edge. This will assist in the straight up and down cuts. Good Luck!

Going Hybrid Tastes SOOO Good!

2008-08-20T06:59:00.001-07:00

The All New Hybrid Brownie...OH SO GOOD! What makes this brownie a hybrid...the combination of different textures and flavors. The rich chocolate combined with the smoothness of a mousse and texture of meringue are divine. I made this for my family and friends and everyone loved it! This is a real winner dessert.

Picking the Perfect Watermelon

2008-07-22T17:58:00.000-07:00

A watermelon that has been allowed to ripen on the ground in the sun will have a nice creamy yellow spot. The skin of the melon should be smooth and blemish free. The watermelon should feel heavy as it is mostly water. So pick your favorite and enjoy its refreshing sweetness!

Win a FREE 3-Tier Tower of Cookies

2008-07-08T17:19:00.000-07:00

Do you know someone who could use a little sweetener? Just write your post here in 100 words or less about the person you believe deserves a 3-Tier Tower of delicious cookies.
To be considered for the contest, you must post by August 1st. The winner will be announced by August 8th. The winner receives a 3-tier cookie tower of their choosing at a value of up to $48.00.
Good Luck!

Beat the Heat with Summer Fruits

2008-07-01T06:00:00.000-07:00

I saw this recipe in a magazine. It looks and sounds so refreshing. WATERMELON - MINT MARGARITAS.

You will need the following: *4 c. seeded and chopped watermelon, *1/2 c. tequila, *1/4 c. sugar, *1 tbsp grated lime rind, *1/4 c. fresh lime juice (about 3 limes), *2 tbsp chopped fresh mint leaves. (extra lime juice and sugar aside for glass rims).

Place watermelon on a cookie sheet in a single layer and freeze. Process the frozen watermelon tequila, and next 4 ingredients in a blender until slushy. Coat rims of cocktail glasses with lime juice and dip in sugar. Pour the slush into the glasses and serve!

July's Recipe

2008-06-25T19:25:00.001-07:00

Crumb Top Apple Pie

There's nothing more American than Apple Pie, so why not bake one for your 4th of July celebration! This is an awesome pie with a brown sugar crumble topping.
Crust
*1 c. flour, *1/2 tsp salt, *1/3 c. chilled solid vegetable shortening, *1/4 c. ice water
Mix together flour and salt and with a pasty blender or two knives, cut in the shortening. Mix until coarse crumbs form.
Add the water, small amounts at a time. Mix with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap and chill for 30 minutes. On a floured surface, roll dough to about a 12" circle. Place over a 9" pie pan and trim the excess, leaving 1" overhang. Roll up the edge and pinch with fingers.

Filling
*7 medium Granny Smith or Golden Delicious apples, peeled, cored, and sliced very thin, *1/2 c. granulated sugar, *1 1/8 tsp ground cinnamon, *1/4 tsp ground nutmeg, *1/4 tsp salt
Mix all the ingredients together and spoon into crust!

Topping
*3/4 c. firmly packed dark brown sugar, *3/4 cup all-purpose flour, *1/2 tsp ground nutmeg, *1/4 tsp ground cinnamon, *1/3 c. chilled butter, cut into small pieces
Mix together the brown sugar, flour, nutmeg, and cinnamon. Using a pasty blender or two knives, cut butter into mixture until coarse crumbs form. Sprinkle over the apples evenly.

Bake at 400 on the lowest rack position for about 35 minutes or until topping is lightly browned. If pie starts to over-brown, cover loosely with foil. Transfer to a wire rack to cool.

July's Helpful Tip - Cutting Brownies

2008-06-23T14:12:00.000-07:00

Ever cut a brownie and have the tops break as the batter sticks to the knife? Well, the solution is found! All you will need to cut perfect brownies with a clean edge and top...is a plastic knife. It works so wonderfully. I have tried the wet knife, but for me is bothersome. The plastic knife works every time without any mess. Just let the brownie cool on a wire rack for about two hours before you cut.

NEW ITEMS

2008-06-04T03:14:00.000-07:00

Well, recently my business partner and I have been experimenting with several recipes. We have added quite a few to the menu but haven't had time to update the website or to get pictures. We have added ultra moist Sunshine Lemon Bread and Bee-nana Bread. Jackie came up with some really good oatmeal squares with cranberry's and raisins that are amazing. I usually don't like raisins in my cookies...but I eat these by the half dozen!

If you have any good new recipes, tips, or ideas...we would love to hear them!

Trying Something New

2008-04-03T03:05:00.000-07:00

I love to look through cookbooks and find recipes I haven't tried before. I prefer good old fashioned recipes that make mealtime feel special. It doesn't have to be elaborate, sometime the simplest recipes and meals are the best received. I like the aroma to fill the house so that the family is actually excited to eat the meal. But, because I like to try new recipes, it doesn't always work out that way. But I do try.

Does anybody have easy and quick recipes to share?